Preheat oven to 325 degrees. Heat taco shells until crisp, about 5 minutes. Season mahi-mahi with salt, pepper and paprika.

Heat oil in a skillet over medium-high heat. Cook mahi-mahi until fish flakes easily, about 3 minutes per side.

Place mahi-mahi in taco shells and top with salsa.

Makes 8 tacos.

— Recipe courtesy of Jo Schrubbe

•••

MANGO PASTRY PURSES

1 sheet frozen puff pastry, thawed

2 large ripe mangoes, halved and pitted

2 tablespoons sweetened shredded dried coconut

2 tablespoons crushed peanuts

1/4 teaspoon sugar

Confectioner’s sugar for garnish

Preheat the oven to 400 degrees. Roll out the puff pastry sheet on a lightly floured work surface to about a 9-inch square. Cut into 4 pieces, each about 41/2 inches square.

Chop the mangoes and divide among the pastry, placing a spoonful in the center of each square. Top mangoes with a sprinkling of coconut and nuts and a pinch of sugar. Gather the corners of the pastry squares and pinch together to envelope the filling. Twist the corners of each pastry together so it looks like a little bundle.

Place the pastry purses on a nonstick baking sheet and bake until golden brown, 12 to 15 minutes. Serve warm with a dusting of confectioners’ sugar.

Serves 4.

— “Quick-Fix Vegetarian” by Robin Robertson

•••

MANGO LASSI

1 cup plain yogurt

1/2 cup milk

1 cup chopped mango (peeled and pit removed)

4 teaspoons sugar, to taste

A dash of ground cardamom (optional)

Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Sprinkle with a little cardamom, if desired.

May be refrigerated for up to 24 hours.

Makes about 2 cups.

— simplyrecipes.com, recipe by Elise Bauer

•••

SESAME-SPINACH SALAD WITH MANGO

1 tablespoon tahini (sesame paste)

2 tablespoons canola oil

1 tablespoon toasted sesame oil

1 tablespoon freshly squeezed lemon juice

1 tablespoon tamari

Salt and freshly ground black pepper

1 (10 ounce) package fresh spinach

1 ripe mango, peeled, halved, pitted and cut into 1/2-inch dice

1 tablespoon toasted sesame seeds

Place tahini in a bowl. Whisk in the canola oil and sesame oil until smooth. Whisk in the lemon juice and tamari. Season to taste with salt and pepper. Set aside.

Tear the spinach into bite-sized pieces and place in a salad bowl. Add the mango and the dressing. Toss to combine. Sprinkle with toasted sesame seeds.

Variation: Add chopped red bell pepper or diced avocado to the salad.

Makes 4 servings.

— “Quick-fix Vegetarian” by Robin Robertson

•••

HEALTH FRUIT SALAD

1 mango

1 banana

1 cup strawberries

1 orange

1/4 teaspoon chili powder

1 teaspoon lime juice

1 teaspoon honey

Slice the mango, banana, strawberries and oranges. Mix in a bowl with the chili powder, the lime juice and the honey. Serve chilled.